Recipe courtesy of Giada De Laurentiis
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Total:
35 min
Prep:
10 min
Inactive:
5 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
35 min
Prep:
10 min
Inactive:
5 min
Cook:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Chips: 
Dip:

Directions

Watch how to make this recipe.

Place an oven rack in the center of the oven and preheat to 350 degrees F. 

For the chips: Brush the breads with the oil using a pastry brush and sprinkle with the Parmesan. Cut each bread into 32 triangles and arrange in a single layer, cheese-side-up, on 2 baking sheets. Bake until light golden, 10 to 12 minutes. 

For the dip: Bring the tomato-basil sauce to a simmer over medium heat in a medium saucepan. Cook for 5 minutes. Remove the saucepan from the heat and whisk in the gorgonzola and mascarpone until incorporated. Pour the dip into a serving bowl and serve the chips alongside.

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